Michael, a fello w of the Institute and Guild of Brewing and a member of ASBC and MBAA, received the MBAA Award of Merit.
The analyses carried out were: foam according to NIBEM and modified Carlsberg Methods (Sigma value), cloudiness according to EBC and sensorial evaluation according to ASBC. Under regular sanitizer use concentration, no impact on the taste, foaming or cloudiness of the bee r could be observed.
He is a member of ASBC, the Institute and Guild of Brewing - Scottish Section, and MBAA.
He is also a member of MBAA amid ASBC. He holds fellowships in the Institute of Biology amid the Amen can Academy of Microbiology.
John has been a member of ASBC since 1998 with poster presentations in 1998 and 1999.
He is an active member of EBC Brewing Science Group, ASBC, IOB, Institute of Food Technology.
Our laboratory and bale-scale studies of this problem were described previously (ASBC 2002 Annual Meeting).